FDST 450
Food Chemistry.
West Virginia University · UGRD · Fall 2026
1 section
Catalog description
PR: CHEM 116 or HN&F 171. The course applies basic and applied scientific principles to food chemistry and practical applications. Chemical/biochemical reactions of carbohydrates, lipids, proteins, and other constituents in fresh and processed foods are discussed with respect to food quality control. Reaction conditions and processes that affect color, flavor, texture, nutrition, and safety of food are emphasized.
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001
Availability not recently verifiedClass #west_virginia_university-8453Fall 2026UGRD3 credits
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